Do you love stuffing? I am one of those people that seriously love stuffing. I think it is probably my favorite part of Thanksgiving dinner. I never make it unless it is Thanksgiving. Does anyone? I will make turkey, gravy, and mashed potatoes, but never stuffing. It just seems…wrong if it is not Thanksgiving!
I just think that I feel it is so special that it should have it’s own holiday. Ha! I bet you thought the turkey was the star on Thanksgiving? Not at my house.
I loved my mom’s stuffing and so does my family. This is called stuffing, but it isn’t stuffed in the turkey. This “stuffing” is baked in the oven in a casserole dish. I hope you love it as much as I do. Enjoy!
Sausage and Sage Stuffing
12 cups of torn bread pieces ( I use Italian bread or french bread)
1 1/2 cups of celery chopped
1 1/2 cups of yellow onion chopped
1 lb of bulk Italian sausage
4 cloves of garlic minced
2 tsp of rubbed sage
2 tsp salt
1 tsp black pepper
3 cups of turkey/chicken stock
Tear bread into bite size pieces, place in a bowl and set aside. In a large pan cook the Italian sausage. Remove cooked sausage from pan and place in the bowl with the bread. In the pan with the sausage drippings start cooking the celery and onions. If more fat is needed add a tbsp of butter. Add salt, pepper and rubbed sage.Saute onions and celery until translucent. Add garlic and cook for 30 secs- 1 minute. Transfer to bowl with other ingredients. Add 3 cups of turkey/chicken stock to stuffing mixture. If you are cooking your turkey you can also add some of the pan juices to this stuffing. This is what I do and what my mom did. Make sure it is moist enough but not too wet. At this point taste the stuffing and make sure that it has enough seasoning.
Transfer to a greased casserole dish and bake at 350 for 45 minutes. Cover it with foil for the for the first 30 minutes then take foil off for the last 15 minutes. This recipe serves 4-6 people. I usually double this recipe. Everyone loves leftovers!